Flower Shape Momos

Mix the flour and salt in a bowl. Add water gradually and knead to form a soft, non-sticky dough.

Cover the dough and let it rest for at least 20 minutes.

Prepare the Filling: Heat 1 tbsp of oil in a pan. Sauté the chopped garlic and ginger for a minute. Add the onions, then the cabbage and carrots.

Cook the vegetables on medium flame for 3-4 minutes until they are slightly soft.

Season with salt, pepper, and soy sauce (if using). Stir in some fresh coriander leaves and let the filling cool down completely.

Shape the Momos: Roll the dough into small balls. Flatten each ball and roll it into a thin circle.

Place about 1 tbsp of the vegetable filling in the center of the dough circle.

Fold and pleat the edges to seal the momo, giving it a desired shape (e.g., half-moon or round pleated).

To steam: Grease a steamer surface or idli molds with oil. Arrange the momos, ensuring they do not touch each other. Steam for 10-12 minutes, or until the outer layer appears translucent and cooked.

To fry: Heat oil in a deep pan for frying. Carefully place the momos in the hot oil and fry until they are golden brown and crispy on the outside.

Serve the momos hot with a spicy chili-garlic chutney.